科学カリキュラム: 栄養学と食品科学 (NGSS 準拠、通年)

Science Curriculum: Nutrition & Food Science (NGSS Aligned, Full Year) course offers a comprehensive exploration of Nutrition and Food Science, providing students with a deep understanding of the science behind food, its production, preservation, nutritional content, and cultural significance. Students will engage in hands-on labs, experiments, and real-world applications to learn how food science intersects with biology, chemistry, and technology. The course is structured to provide a balance of theoretical knowledge and practical experience through a series of interactive lessons, discussions, and projects.

Topics Covered:

Introduction to Food Science: Basics of food science, the food industry, and food safety.
Nutritional Science: The role of nutrients, digestion, food labels, enzymes, and balanced meal planning.
Food Preservation: Methods like heat and cold preservation, fermentation, and food processing techniques.
Food Technology: The impact of biotechnology, artificial intelligence, and nanotechnology on food safety and production.
Cultural and Global Food Issues: Exploring how food impacts global cultures, sustainability, and food insecurity.

Class Structure and Teaching Style:

The class is structured in thematic units that focus on key topics in food science and nutrition. Each unit includes a combination of lectures, hands-on labs, interactive activities, and discussions to keep students engaged. You'll participate in weekly experiments and taste tests, explore scientific concepts through videos and slides, and analyze the effects of different food processing techniques.

Interactive Learning: Expect to actively engage with your peers through group discussions, food experiments, and research projects. Students will have the opportunity to conduct labs, such as making mayonnaise, analyzing food labels, and exploring fermentation processes.

Teaching Style: The course uses a combination of lectures, videos, slides, hands-on labs, and group discussions to ensure a dynamic learning environment. I aim to foster an engaging and supportive classroom where students can ask questions, challenge concepts, and learn from one another.

Student Interaction: Students will interact with me through regular check-ins during labs and class activities. I will provide feedback during discussions and experiments to help deepen understanding. We’ll also have a mix of individual projects, group work, and online research to ensure you can actively apply your knowledge.

NGSS Focus:

Throughout the course, students will explore the Next Generation Science Standards (NGSS), including:

HS-LS1-3: Investigating how nutrients and food intake support body systems.

HS-PS1-4: Understanding chemical reactions in food science, including Maillard reactions and caramelization.

HS-PS2-6: Exploring the role of food preservation and processing techniques.

HS-LS2-7: Investigating global food systems, sustainability, and food security.

By the end of this course, students will not only understand the science behind what they eat but also be equipped with the critical thinking and analytical skills needed to engage with the world’s most pressing food issues.